Panang Chicken Curry
Prep time
Cook time
Total time
  • 1 tablespoon extra virgin olive oil
  • 1½ pound boneless skinless chicken breasts, sliced into bite-size pieces
  • 1 medium red bell pepper, seeded and sliced into thin strips
  • 1 medium green bell pepper, seeded and sliced into thin strips
  • 2 cups coconut milk
  • ¼ cup Panang curry paste
  • 3 tablespoons fish sauce
  • 3 tablespoons dark brown sugar
  • 2 cups chicken stock
  • 1 lime, juiced
  • 1½ tablespoons corn startch
  • 6 sprigs thai basil
  1. In a dutch oven or large pot, heat the oil up over medium-high heat. Add the chicken, season with salt and pepper, and stir constantly. Cook until no longer pink, about 5 minutes, then plate, and set aside.
  2. Add the bell peppers, and cook until soft, stirring occasionally, about 8 to 10 minutes. Plate and set aside.
  3. Reduce the heat to medium, then add the coconut milk and curry paste. Bring to a simmer, and stir until incorporated.
  4. Add the fish sauce, brown sugar, chicken stock, lime juice, and cornstarch, then return the chicken and bell peppers to the pot. Simmer over medium-low heat for another 15 minutes, then remove from the heat. Garnish with thai basil leaves, and serve with rice.
Recipe by Sprig and Flours at